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Eggnog Cookies Recipe

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★★★★★

4.8 from 138 reviews

These Eggnog Cookies bring the festive flavors of classic eggnog into a soft, delightful cookie. Featuring warm spices like nutmeg and cinnamon, combined with a rich eggnog-infused dough, they are perfect for holiday gatherings. Topped with a creamy, spiced eggnog frosting and a hint of rum extract, these cookies are a cozy seasonal treat everyone will love.

Ingredients

Scale

Cookie Dough

  • 2 1/2 cups all-purpose flour (313 grams)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature (168 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar, light or dark (50 grams)
  • 2 large egg yolks (discard the whites)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (up to 1 teaspoon optional)
  • 1/3 cup eggnog (80 ml)

Eggnog Frosting

  • 2/3 cup unsalted butter (151 grams); salted butter can be used, omit salt if so
  • 3–4 cups powdered sugar (330–440 grams)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon rum extract
  • 3–5 tablespoons eggnog (45–75 ml)
  • 1–2 tablespoons cornstarch (cornflour) if needed for thickening

Instructions

  1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (180°C) or 325°F (170°C) if using a convection oven. Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, nutmeg, cinnamon, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
  4. Add Egg Yolks and Extracts: Beat in the two egg yolks along with vanilla and rum extract into the creamed butter and sugars until fully incorporated and smooth.
  5. Incorporate Eggnog: On low speed, gradually beat in the eggnog to the butter mixture, ensuring it blends smoothly without curdling.
  6. Combine Dry and Wet Ingredients: Slowly add the flour mixture to the wet ingredients, starting on low speed and increasing as needed, mixing until just combined to form the cookie dough.
  7. Shape Cookies: Scoop the dough into balls using approximately 1 to 1.5 tablespoons of dough each, rolling them into smooth balls. Place them about 2 inches apart on the prepared cookie sheets. For flatter cookies, gently press the balls down slightly.
  8. Bake Cookies: Bake one sheet at a time on the middle oven rack for 8-11 minutes, or until the tops look set and edges are just beginning to turn golden.
  9. Cool Cookies: Remove from oven and allow the cookies to cool on the baking sheet for at least 10 minutes to firm up before transferring to a wire rack to cool completely.
  10. Prepare Eggnog Frosting: In a large bowl, beat the butter until smooth and creamy. Turn off the mixer, then add 2 cups of powdered sugar, nutmeg, salt, and rum extract. Start mixing on low speed and gradually increase to combine thoroughly.
  11. Adjust Frosting Consistency: Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of eggnog until reaching the desired flavor and thickness. If frosting becomes too sweet but still thin, mix in 1-2 tablespoons of sifted cornstarch for thickening.
  12. Frost Cookies: Once cookies are completely cooled, spread the eggnog frosting over each cookie using a flat knife. Optionally, sprinkle a little extra nutmeg on top for garnish.

Notes

  • Discard egg whites; only egg yolks are used to enrich the dough.
  • For salted butter in the dough, omit the additional salt in the dry ingredients to balance flavor.
  • If your frosting is too thin or overly sweet, cornstarch helps to thicken without adding sugar.
  • Pressing the cookie dough balls slightly before baking yields flatter cookies if preferred.
  • Use light or dark brown sugar interchangeably depending on desired depth of flavor.
  • For a stronger rum flavor, increase rum extract up to 1 teaspoon in the dough and frosting.
  • Allow cookies to cool fully before frosting to prevent melting or sliding of frosting.

Keywords: Eggnog cookies, holiday cookies, eggnog frosting, festive desserts, Christmas cookies, spiced cookies

Find it online: https://cookwithlea.com/eggnog-cookies-recipe/